couverture

couverturen.— «Each week, Siegel and his five full-time employees use more than 1,000 pounds of couverture, the term for professional-grade chocolate. Siegel is a perfectionist. His aim is no less than “to produce the world’s finest chocolates.” The house chocolate, a 65 percent bittersweet, is made by blending couverture from several chocolate manufacturers.» —“Miniature works of art that can be eaten” by Catherine Nash Inside Bay Area (Oakland, California) June 13, 2006. (source: Double-Tongued Dictionary)